This meatless meal makes use of canned chickpeas and frozen greens, making it further handy on weekdays. For the reason that flavors of this dish intensify over time, it’s excellent for leftovers.
Energetic time: 10 minutes Complete time: 45 minutes
Chickpea Vegetable Curry
Components:
- 2 15-oz (878g) cans chickpeas
- 1 lb (454g) frozen broccoli/cauliflower/carrot mix
- 1 bell pepper, diced
- 1 15-oz (450g) can lite coconut milk
- 1 tbsp curry paste
- 1 tsp curry powder
- 1 cup (185g) brown rice
Instructions:
Place all components besides brown rice in a big pot and simmer till heated by and barely thickened, about 20 minutes.
Whereas curry cooks, mix rice and a pair of cups of salted water in a medium pot and convey to a boil. As soon as boiling, cut back the warmth to low, cowl tightly, and simmer for 35–40 minutes, or till the water is absorbed and the rice is tender. Take away the pot from warmth and let the rice sit, lined, for five minutes then fluff the rice gently with a fork.
Divide steamed rice between bowls, prime with curry and serve.
Serves: 4 | Serving Measurement: 3/4 cup rice and a pair of cups curry
Vitamin (per serving): Energy: 493; Complete Fats: 13g; Saturated Fats: 7g; Monounsaturated Fats: 2g; Polyunsaturated Fats: 3g; Ldl cholesterol: 0mg; Sodium: 751mg; Carbohydrate: 75g; Dietary Fiber: 16g; Sugar: 4g; Protein: 17g
Vitamin Bonus: Potassium: 770mg; Iron: 28%; Calcium: 13%; Vitamin C: 71%
Initially revealed November 13, 2017; Up to date March 2026
The put up Chickpea Vegetable Curry appeared first on MyFitnessPal Blog.
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